Since we are in quarantine I got inspired on making my favorite Korean dish Bibimbap using Laura’s Lean ground beef. #AD
(I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own.)
Bibimbap is a healthy Korean dish. Meaning, “mixed rice,” The main ingredients are rice, seasonal vegetables, gochujang sauce (Korean red pepper paste), meat and egg. You mix all the ingredients together in a bowl and eat it. This is one of my go to comfort foods at home.
I love this dish because its full of flavor and has the most vibrant colors. Bibimbap is so easy to make. If you live close by a Korean grocery store, they have some of the veggies prepped and ready for bibimbap.
This is how made mine, start boiling the vegetables while the rice is cooking (this will help save time) Cook the beef and egg last so you can eat it hot when you are ready to serve.
In a medium pot bring water to boil, prepare your vegetables. Wash the bean sprouts and spinach, and then julienne the carrot.
In a separate pot, bring the water into boil. Add the bean sprouts and cook for 5 minutes then remove from pot. Use the same water and cook the watercress/spinach for 1 minute. Then set aside.
Rinse all the veggies under cold running water to stop the cooking process, and then thoroughly squeeze out any excess water.
In a skillet over medium heat, add a tablespoon of oil and stir fry the julienned carrots.
For the beef, turn up the heat to high. Add the ground beef and break the beef into smaller pieces. Stir in the soy sauce and cook until brown. After cooking the beef, use the same pan & fry the eggs sunny side up.
In a large bowl, add 1 cup of rice then top with Laura’s Lean beef, watercress/spinach, bean sprouts, julienned carrots, cucumber, seaweed and egg. Serve with a 1 TBSP of gochujang and sprinkle sesame seeds. Feel free to add more gochujang to make it spicier and have it with Kimchi on the side.
- First step wash the bean sprouts and julienne the carrot then boil water
- Add bean sprouts in the boiling water for 5 minutes and remove using strainer. Do the same step for the spinach and dried fern brake. Season veggies with salt and a teaspoon of sesame oil.
- In a medium pan in high heat, add a TBSP of oil for the julienne carrots. Stir-fry the carrots until tender. Remove from pan then turn up the heat to high. Add Laura’s Lean ground beef to the pan. Stir and add 3 TBSP of soy sauce. Cook until brown remove from pan. Then add 1 tsp of oil and cook the eggs sunny side up.
4. Serve over rice, top with beef, seaweed, spinach, seasoned bean sprouts, carrots, radish, kimchi, and egg. Serve with 1 TBSP sesame oil and 1 TBSP of gochujang. Sprinkle with toasted sesame seeds. Mix all ingredients together and enjoy!
- 2 1/2 cups medium grain white rice
- 1 1/2 cups bean sprouts
- 1 bunch spinach
- 1 large carrot or buy julienned carrots
- 1 tsp salt
- 1 TBSP sesame oil (divided)
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 tablespoon soy sauce
- 1 eggs
- ½ cup napa cabbage kimchi
- 1 TBSP gochujang (Korean red pepper paste)
- 1 TBSP toasted sesame seeds
- 1 packet of seaweed
I love @lauras_lean all natural, premium, better-for-you, 92% ground beef, 8% fat. Check out Laura’s Lean website to purchase. Link below